Nuoc Cham:

1/8th cup lime juice (2 large or 3 small limes; zest first & reserve for garnish)

1/8th cup fish sauce (Or substitute with vegetarian version.)

1 Tablespoon white or rice wine vinegar

1 Tablespoon garlic chili sauce or minced Thai red chilies

1 Tablespoon sugar dissolved into 1/4 cup warm water

Sriracha Aioli:

1/4 cup mayo of your choice

2 Tablespoons Sriracha (or to taste)

Lettuce wraps:

1 head Boston, Bibb or Butter leaf lettuce. Saving the outer leaves for other uses, cut the center smaller leaves out and gently unpeel them.

16 sprigs cilantro

Instructions:

In a medium saucepan, add oil and sauté onions over medium heat until translucent.

Add water and lentils, then bring to a simmer. Turn down heat and cook for 15-20 minutes or until tender but not falling apart. Add salt, spread on cookie sheet, then place in refrigerator to cool down quickly.

While lentils are cooking, make the dressings by mixing all ingredients and prep your lettuce leaves and cilantro garnish.

Once lentils are cool, toss with 1/4 cup of the Nuoc Cham vinaigrette.

To assemble the wraps:
Place 1 ounce of lentils (a large spoonful) dressed in Nuoc Cham in center of leaf, top with a dollop of Sriracha aioli and garnish with a sprig of cilantro and dusting of lime zest. Repeat until all of your lentil filling is used.

Chef Robin Leventhal showcased this recipe on our Cooking Demo Stage at the 2016 National Lentil Festival. To learn more about Lentil Fest, please visit LentilFest.com.